4/26/12

Did anyone try my cookie butter cookies? Weren't they good?Since I was so thrilled at how many uses one can use for baking with cookie butter, I made a cheesecake with it. The possibilities of this cookie butter are endless.What have you made with it?So far, all I've tried is the cookie butter from Trader Joe's. I know there is a biscoff spread too? Have yet to find it. Does it taste just like the one at Trader Joe's? Are there different types of cookie butter out there? I would imagine so. Where is the Oreo cookie butter? :-)

You'll need two packs of cookies. Or use one pack mixed with a combo of another hard cookie. Be as creative as you want.

cook notes: This makes a nice thick crust. If you don’t like a thick crust then use less cookies crumbs (maybe 1 & ½ cups?).

Preheat your oven to 350°F.In a measuring cup, crack open the eggs and egg yolks, set aside until ready to use.Spray a 9 or 10-inch springform pan with non stick spray. In a food processor grind up the cookies into a fine crumb. In a bowl, combine the cookies, a pinch of salt, and the melted butter. Mix, then press into the bottom and partially up the sides of the springform pan. (I use a flat bottomed glass to press it in evenly). Recipe by vanillasugarblog.comBake for 15 minutes or until crust is just lightly brown around the edges, set aside and let cool. Reduce the oven heat to 300°F.In a food processor or mixer, mix the cream cheese, with the eggs, eggs yolks, sugar and heavy cream. Mix until you have a nice custard-like consistency and no lumps are visible.Pour cheesecake batter into cooled crust pan. Take your cookie butter, and GENTLY place down three or four glops/piles, spaced evenly, around the batter. Using a chopstick (or other small, pointed stick) gently swirl the cookie butter around until you have a nice array of swirls.

baking:Most people like to do a water bath for their cheesecake. I never do, I find all too annoying. But if you want to do this feel free; it’s best to bake your cheesecake how ever you feel most comfortable.I baked this cheesecake at 300°F for 50-55 minutes; turned off oven and left it alone for a couple hours. You know the cheesecake is done when there is no jiggle in the middle and the middle batter has set up.Remove from the oven and allow to cool completely, and then you need to cover and refrigerate for at least 6 hours or overnight.When cheesecake is baking try not to open the oven door a lot, if at all.You might need a wet knife to slice cheesecake.When ready to serve, slice with a wet knife and drizzle slices with caramel sauce (optional).

I've actually had "biscoff spread cheesecake" written on a post-it on my desk for weeks! it's like we're twins. :) and you know I'll be making this.

I've tasted both biscoff and TJ's cookie butter and honestly, to me they taste the same. Karly of Buns in My Oven actually did make oreo cookie spread! I haven't tried it yet...but you know it's coming.

Wow, the swirl looks so enticing. I always thought you had to add an egg yolk or something to the butter (peanut or cookie butter) to prevent it from getting dried out, though? I guess not, because this looks amazing.

I've tried Biscoff in a little sampler on an airplane once. Wasn't so into it. Saw this at Trader Joe's the other day and was afraid to buy it (afraid for my hips). Looks like you did great things w/ it here!

judy-cookie butter is nothing more than ground up cookies (with a bit of oil). ground up so fine that it becomes a paste/peanut butter like paste. It's really good. There are all kinds of different versions out there. this might help you: http://bakingbites.com/2011/12/what-is-biscoff-spread/

On my drive home I kept thinking about how I should go for a run. "I have a race on Sunday need to exercise, it's nice day must go for jog..." so on and so forth. Then I got online, for some reason googled cookie butter cookies, discovered your blog, and found myself eating a piece of chocolate with a dollop of cookie butter on it! darn diet ruiner! lol This cheesecake looks dangerous to my well being, but I must make it anyway!

Dawn!!! Guess what I found! A Cookie Butter Recipe!!! Check it out! A blog post on Molly's site, Sugar Rush gives the recipe, so now we don't have to wait for Trader Joe's! A link to your blog sent me here, and this cheesecake looks so delightful! I may or may not be able to resist! Thanks for sharing!

Yes, I baked just the mix for 10min, added the cookie butter, then finished off baking. Worked a treat and everyone loved it! Used 2x8" silicone moulds instead of the springform and put them in the freezer when cool, popped right out with no mess. Plus I then got to decorate 2 cakes :)

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com